These days I’m really excited about turkey in rice bowls, and turkey in lettuce wraps (fewer carbs), and Thai flavors, so I put those ideas all together into my latest creation – Thai-Inspired Turkey Lettuce Wraps.

It’s a bit like larb, the traditional Southeast Asian dish made from minced meat flavored with fish sauce, lime juice, spices and lots of fresh herbs. But my version is not so much authentic as it is a hint o’ larb, so let’s call it Thai-ish Larb, shall we, so we don’t offend any purists?

Whatever you call it, it’s a very fast and fresh tasting after-work meal, and you’ll have dinner on the table in less than half an hour.

We offer 7 toppings and garnishes with it, so people can personalize their own dish. Here at Shockingly Delicious HQ, where we relish a fusion of flavors, I like them ALL on it, every last one. I know some people who would rather starve than have a cilantro leaf touch their turkey lettuce wrap, so serving the garnishes aside helps the foodies and the fearful remain separate but equal.

Ground turkey punched up with fish sauce, soy sauce and lime juice, freshened with a trio of just-cut herbs, stuffs a lettuce leaf nicely for a low-carb meal. Serve it as a rice bowl for a heartier dinner.

Heat the oil in a large nonstick skillet. Add ground turkey and cook for a minute, stirring once or twice. Add garlic and ginger. Cook until the turkey is cooked through (it will no longer be pink). Stir in scallions, brown sugar, tamari, fish sauce and chile garlic sauce. Cook until the liquid in the skillet is almost completely reduced, stirring frequently, another minute or 2. Remove skillet from heat.

To serve as lettuce wraps: Spoon the warm turkey onto a lettuce leaf, garnish the heck out of it with everything on the list, enclose and eat!

To serve as rice bowls: Place steamed rice, some turkey and some lettuce leaves in a wide, shallow dinner bowl. Garnish the heck out of it with everything on the list, and dig in!

Serves 4.

Notes

Quick Pickled Onions: Follow my linked recipe or make a super-fast version by simply slicing ½ a red onion thinly (into half or quarter moons), put them in a small jar and pour some rice vinegar over them. Give the jar a shake every couple of minutes while you are getting dinner ready. Voila! Strain onions out of the vinegar to serve.

Foster Farms Organic Ground Turkey

I like to use ground turkey for lots of meals, because it’s a lean, nutritious protein source that naturally takes to all the Southern California flavors in my cooking. I appreciate that Foster Farms Organic Ground Turkey is locally grown in the Central Valley, is raised free-range on organic land and fed an organic vegetarian diet, has no added hormones or steroids and their turkeys are never given antibiotics. It’s a great, lighter, versatile choice for so many varied recipes, and I find myself tweaking old recipe to use turkey instead of other meats.

What is YOUR best recipe using ground turkey? Tell me in the comments below. I’d love to make it!

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Thank you.

Hi from Dorothy Reinhold

Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables!

At ShockD, you’ll find scrumptious, tried & true, scary good recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!

E-mail me: DReinhold [at] charter [dot] net

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